Authentic Moroccan restaurants are a rare find in Singapore. With the opening of Pasha at The Sultan, one of the newest boutique hotels in town, diners will now have a chance to sample the rich flavours of North Africa.

The hotel, which takes up 10 well-conserved century-old shophouses, is like an oasis in the heart of Kampong Glam. It is also the perfect setting for Pasha, which can be reached via a wooden walkway from the side entrance or through the hotel lobby. The place is reminiscent of an elegant residence bedecked with exotic art pieces, antique Maghrebi lanterns, thick rugs and plush purple-pink upholstery.

Singapore-based Frenchman Lamine Guendil, who was born in North Africa and raised in Paris, runs this beautifully designed restaurant. He works closely with the passionate Moroccan chef Said Ibrahimi who's also very particular about the quality of ingredients. The chef carefully sources and imports the spices and makes most of the restaurant's items, including the dips and harissa (chilli paste), from scratch.

Start your meal with a communal plate of mezze staples such as the colourful assortment of hummus, tzatziki, zaalouk (eggplant dip) and mohammara (bell pepper dip) served with toasted pita bread. This is a refreshing and rather light starter if you want to save room for more hearty mains. Otherwise, share the more substantial hot mezze comprising halloumi cheese with turkey ham encased in vine leaves, grilled prawn skewers, beef briouat - moreish deep-fried pastries with lightly spiced beef, and the most tender lamb kebab.

Mains are well executed, with pronounced flavours and layers of textures topped with a large dose of soul. The beef kefta or meatballs laced with a tomato-based sauce and accompanied by a sunny-side-up egg are juicy and tasty. Equally lip-smacking is the tajine ghanmi ba'l barkouk or robust braised lamb shank whose moist meat melds perfectly with the blend of aromatic spices, sweet prunes, apricot and almond.

Finally, round off your feast with soothing mint tea and a selection of Maghrebine pastries composed of nuts and dates enclosed in paper-thin pastry. The sweet-toothed chef also happily rolls out his speciality cakes such as crushed walnuts and pistachio cake served with fig ice cream. And if you're considering a post-dinner drink, head up to the roof-top bar for unique Moroccan inspired cocktails and soak in the intimate vibe of this well-loved Arab quarter.

64 Aliwal Street, 67237117, http://www.pasha.sg/

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